The Minimalist: Whole-Grain Pancakes

Whole grains add tenderness and great flavor to pancakes.

Posted in American, Recipes

10 Comments

  1. aristippos said...

    Hello Mr. Minimalist the Wonderful!I must assume you know about black cardamom. If you do not, please check it out and I find the black cardamom for this pancake dish would be an incredible offering for the palate.Cheersthe Coffee Dramatist

  2. chrisnashville said...

    Any substitution or modification to leave the egg out of this recipe? I have a child with an egg allergy. Thanks.

  3. chrisnashville said...

    Any substitution or modification to leave the egg out of this recipe? I have a child with an egg allergy. Thanks.

  4. David Todd Jones said...

    What kind of spatula is that?

  5. Kay Tsurumi said...

    I’m about to make the corn meal pancakes. There is no leavening listed in the newspaper. Egg? Baking powder? Or is none needed? Thanks.

  6. Pam Strayer said...

    I found the cornmeal pancakes very tricky (they fell apart, the batter didn’t really thicken – I even made them twice to see if I had made a mistake in measuring) but the Ricotta Bulgur pancakes are a SOLID HIT! Easy and DElicious. A new favorite.

  7. Pam Strayer said...

    I am game to try the oatmeal ones next week…

  8. Kay Tsurumi said...

    Thanks!  That recipe looked incomplete, so I made the cornmeal pancakes with the addition of one teaspoon baking powder and 2 eggs and they were just great.  I separated the eggs, beat the whites to soft peaks and folded them in at the last minute.   

  9. Hannah Acuña Nedrow said...

    I love the cornmeal pancakes! I had to make them quite small in order for them to hold together, but the taste was amazing. I will keep on making them.

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